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Spinach Ricotta Sauce for Pasta

Spinach Ricotta Sauce for Pasta recipe
photo by:kraft
This easy, creamy pasta sauce of ricotta cheese, Parmesan cheese, milk, spinach, tomatoes and garlic is a tasty change of pace from classic tomato sauce.
time
prep:
15 min
total:
30 min
servings
total:
10 servings, 1/2 cup each
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posted:
10/15/2011
I've made with this a couple of times, substituting broccoli, and always adding mozzarella and black pepper. It does work better with chunky pasta like shells, elbows, or rotini.
posted:
11/22/2008
I had leftover ricotta from another recipe. I checked your search options and found this recipe. I did not have frozen chopped spinach, but I did have frozen chopped creamed spinach in the freezer. I mixed it in and instead of putting tomatoes in it, I put the tomatoes directly on the top of the hot pasta. It was creamy and delicious. I will see how it comes out when I reheat the leftovers.
posted:
4/14/2008
Easy to make, I added a little black pepper. Doesn't reheat well.
posted:
1/5/2007
Similar to a fetticuine alfredo as far as consistency is concerned & just as tasty!
posted:
7/12/2006
Drain spinach well before adding
posted:
6/3/2006
very easy recipe and very delicious.
posted:
5/18/2006
delicious! If you want to reduce calories try it with spaghetti squash instead of pasta...very good!
posted:
4/28/2006
It was good, but it smells very strong and the smell stuck in the house for a day afterwards!
posted:
11/9/2004
i didn't like this recipe very much. The cheeses stuck together and made the sauce lumpy.
posted:
10/16/2002
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